Stewed cabbage with tomatoes

Stewed cabbage is considered as an excellent ‘men’s’ side dish to any meat not for nothing. This is another option for you. Take fresh tomatoes in summer and preserved in winter.  
Cooking time — 45 min
Complication — simply
Main ingridient: vegetables
Category: vegetable dishes
Kitchen: home



  • Cabbage – average head; 
  • Garlic – 3 cloves; 
  • Onion – 1 pc;
  • Chicken broth – 1 glass;
  • Grated preserved tomatoes – 450 ml; 
  • Paprika – 1 tea spoon;
  • Chili – ½ tea spoon;
  • Salt;
  • Olive oil – 2 tbsp;
  • Red wine vinegar – 1 tbsp;
  • Sugar – 1 flat tbsp.  

When I miss chicken broth at home, for instance, in the freezer, I take it from the supermarket, however, not in cubes but in jelly. It’s exactly for this recipe. So, instead of a glass of broth you may take a glass of jelly ‘cube’. By the way, should you change chicken broth with a vegetable one and you’ll get a Lenten dish.  

Step 1

Cut the cabbage into sticks.

Step 2

Press out the garlic with a knife-side, peel and finely chop.

Step 3

Cut the onion into sticks.

Step 4

Heat the olive oil on a frying pan and send garlic there. Parboil on low heat for a minute until you feel smell.

Step 5

Then add onion. Stir up. One minute later add paprika and chili, parboil for another minute.

Step 6

Then add cabbage. Heat over for a couple of minutes, stirring up.

Step 7

Then add hot broth. Or like in my case, add broth jelly and pour boiling water. Stir up well, put on the cover, low down the heat and stew for 20 minutes.

Step 8

Then add tomatoes, vinegar, sugar and salt. Stir up well and stew for another 10 minutes under the cover.

Step 9

Open the cover. If you see liquid on the bottom, make the heat stronger and stew until it evaporates.

Step 10

Serve to the meat.

Bon appetite!
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